CN1177029C - Processing method of citrus fermented wine and citrus brandy - Google Patents
Processing method of citrus fermented wine and citrus brandyInfo
- Publication number
- CN1177029C CN1177029C CNB001132199A CN00113219A CN1177029C CN 1177029 C CN1177029 C CN 1177029C CN B001132199 A CNB001132199 A CN B001132199A CN 00113219 A CN00113219 A CN 00113219A CN 1177029 C CN1177029 C CN 1177029C
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- brandy
- citrus
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- orange
- fermentation
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a fermented orange wine and a processing method for orange brandy, which is characterized in that orange fruits are used as raw materials, the processes of pressing for extracting juice, centrifugating, standing, refining, regulating a sugar content and an acid content, fermenting primarily at low temperature, fermenting secondarily, filtering, aging, regulating, freezing, filtering, sterilizing instantaneously at ultrahigh temperature, filling at high temperature, and the like. are carried out on raw materials, and the fermented orange wine is processed and prepared; the processes of distilling, preparing, filtering, aging, regulating, freezing, filtering, and the like. are carried out on the dry fermented orange wine, and then, the orange brandy is processed and prepared. The orange brandy processed by the present invention has the characteristics of clean and transparent liquid, harmonious orange fruity flavor and mellow and dainty taste. The fermented orange wine has the characteristics of natural color and fruity flavor of oranges and coordinated acid and sweet flavor. By using the present invention, orange processing steps on a new level, the added values of oranges are increased, and the economical benefit of orange growers is improved.
Description
Technical field:
The present invention relates to the production technique of citrus brandy, belong to citrus deep processing field.
Background technology:
Citrus is the fruit variety of several southern provinces output maximums such as China Hunan, Jiangxi, in recent years, because the expansion of cultivated area, the raising of cultivation technique, the citrus ultimate production increases every year, but because the restriction of fresh fruit market sales volume, the peasant can not be sold, the high yield do not have a good harvest, serious contusion the enthusiasm of tangerine farming.The way that addresses this problem except that fresh-retaining preserving, is carried out the deep processing of citrus fruit exactly.The product of citrus fruit deep processing at present is existing a lot, as byproducts such as major product such as citrus juice, syrup capsule lobe can, jam, preserved fruit and volatile oil, pectin, pigments.The market of these products also is subjected to certain restriction.Still there are not serial citrus wine appearances such as citrus brandy at present.
Summary of the invention:
The objective of the invention is to utilize citrus fruitss such as satsuma orange, sweet orange to be raw material, utilization modern food new and high technology is through serial citrus wines such as the high-grade citrus brandy of technology brews such as fermentation, distillation.Wine has sizable consumption market in China, and therefore, the present invention can improve the added value of citrus greatly, increases economic efficiency, and allows tangerine farming high yield have a good harvest.
The technical solution adopted in the present invention is: the working method of citrus brandy of the present invention, its processing sequence is: the citrus fruit after sorting, the washing is squeezed the juice, fruit juice is centrifugal, adds polygalacturonase 0.001%-0.08% and potassium metabisulfite or sulfurous acid and keeps SO
2Concentration leaves standstill clarification 1-2 days at 60-120ml/L, gets supernatant liquor again and adjusts saccharic acid SO
2, under 16-25 ℃ of temperature low temperature fermentation 3-5 days, fall bucket, secondary fermentation 6-8 days, it is characterized in that, obtain the former wine of citrus brandy after the fermentation, carry out following technology again:
(1) simple distillation is packed the former wine of brandy in the kettle formula still kettle into, loading amount be pot hold 4/5, straight run distillation is cut the wine tail when ethanol content of distillate is for 1.5%-2.5% by the time, what obtain the 26%-29% ethanol content slightly heats up in a steamer original brandy;
(2) the original brandy kettle formula still kettle of reinjecting will be slightly heated up in a steamer in smart distillation, loading amount be pot hold 4/5, slowly distillation is pinched heads removal when the wine liquid concentration that steams is reduced to 38 °-44 °, promptly cuts the wine tail, gets citrus brandy;
(3) store, fresh citrus brandy is loaded in the oak barrel, ventilation, drying, shady and cool indoor are deposited in sealing, allow its natural aging several years to decades;
(4) once allocate, the allotment of storage, secondary; Allotment is different brandy to be mixed blend, and carries out blending simultaneously, adjusts ethanol content with softening water, with the fried sugar toning, transfers sugar with syrup, stores through the oak barrel short period of time through the citrus brandy of allotment again, carries out the secondary allotment;
(5) freezing and filtering, dress wine.
As a further improvement on the present invention, work as fermentation finished thoroughly1, the former wine residual sugar of brandy is below 0.4%, and volatile acid is below 0.05%, and total acid distills when 0.7-0.8g/100ml.
Flesh and blood of the present invention is as follows:
One, the working method of citrus fermented wine
1, the technological process of production
Citrus fruit after sorting, the washing is processed by following technical process:
Squeeze the juice, fruit juice is centrifugal, add pectase preparation 0.001%-0.08% and potassium metabisulfite or sulfurous acid keeps its SO
2Concentration leaves standstill clarification 1-2 days, gets supernatant liquor adjustment saccharic acid SO at 60-120mg/L
2, low temperature Primary Fermentation 3-5 days under 16-25 ℃ of temperature, fall bucket, secondary fermentation 6-8 days, add 10%101 efficient compound clarifier clarifications, filtration, ageing, freezing and filtering, allotment, ultra high temperature short time sterilization, temperature hot filling more than 45 ℃.
2, the technical essential in the technological process is as follows:
(1) material choice: selecting fresh Citrus such as satsuma orange is raw material, requires the sugar content height, and fragrance is dense, and fully ripe, juice is abundant, and acid divides an amount of, does not have mould decayed fruit.
(2) squeeze the juice: the citrus fruit through sorting washing adopts the FMC whole-fruit squazzer to squeeze the juice, and this juice extractor is to be used for the citrus state-of-the-art equipment of squeezing the juice at present, realizes that disposable skin slag separates with juice.
(3) centrifugation: the fruit juice after squeezing the juice adopts whizzer centrifugation fruit juice, removes insoluble solids such as screenings contained in the fruit juice.
(4) leave standstill clarification: pectase preparation 8.0/0.1/10000th～ten thousand and potassium metabisulfite are also fully stirred evenly in the adding orange juice, place then and leave standstill clarification 1-2 days under the room temperature after fully dissolving.
(5) the fruit juice composition is adjusted: approaching in order to make in the wine that leads to composition, and quality is good, and impel fermentation safety to carry out, the alcoholic strength that the former orange juice after the clarification needs situation and the finished product according to the fruit juice composition require to reach is adjusted.Mainly be according to the result who detects, the sugar that calculating need be added, acid, SO
2Amount.
(6) low temperature Primary Fermentation: will be through the yeast juice inoculation fermentation of three grades of enlarged culturing, inoculum size is 1～10%, and product temperature, sugar, acid and the ethanol content etc. of running check fermented liquid, and leavening temperature is 16～25 ℃, fermentation time is 3-7 days, reduces to residual sugar and finishes main ferment below 0.4%.
(7) secondary fermentation: the bucket that falls is removed the wine pin, time 6-8 days.
(8) adjust composition: after the back ferment finishes, adjust wine degree, acidity, SO
2Guarantee safety storage period.
(9) glue clarification down: the citrus wine of adjusting composition adds 10% efficient compound clarifier 0.1-0.4%, leaves standstill about 48 hours, filters clarification.
(10) ageing: during the ageing, citrus wine is clarified gradually, produces precipitation again, so must in time change bucket, new wine fell in 1 year barrels for three times, and old wine once helped the clarification of wine and the local flavor of wine in 1 year.Wine will be filled it up with during ageing, in time adds bucket.And the ageing container must sealing.
(11) freezing and filtering: be to quicken the clarification of wine, improve the stability and the transparency of wine, it is 0.5 ℃ above freezing of wine that the using artificial cold method makes former wine-6 ℃-4 ℃, deposits 6-8 days, and filter with diatomite filter freezing back.
(12) allotment: with actual wine base is basis, the allotment taste.According to fermented wine (dry type), with relevant flavoring substance finished wine is carried out blending and seasoning with tangerine peel essence wine, and it is deployed into half-dry type, semi-sweet or sweet type citrus wine, see embodiment example 1 for details.
(13) sterilization: be to strengthen the keeping quality of citrus wine, guarantee safe storage, adopt 75 ℃, 10-20 minute or 121 ℃, 2-3 carried out sterilization second.
(14) filling and sealing: fruit juice is after germicidal treatment, and it is canned to flow into automatic brine dispenser automatic ration through high bit buffering basin, notes the can temperature more than 45 ℃, in order to avoid bacterial contamination, and in time carry out spiral cover and seal.
Two, the working method of citrus brandy:
1, the technological process of production:
The former wine technology of citrus brandy is identical with citrus fermented wine to fermentation stage, and fermentation back is by following processing sequence processing: simple distillation, essence distillation, citrus original brandy, storage, preparation, filtration, ageing, allotment, freezing, filter, check, bottle, get the finished product citrus brandy.
2, the technical characterstic in the technological process is as follows:
(1) the former wine of citrus brandy: work as fermentation finished thoroughly1, the former wine residual sugar of brandy is below 0.4%, and volatile acid is below 0.05%, and total acid can distill at 0.7-0.8g/100ml.
(2) slightly heat up in a steamer: the former wine of brandy is packed in the kettle formula still kettle, loading amount be about that pot holds 4/5, by straight run distillation, cut the wine tail when ethanol content of distillate is the 1.5-2.5% left and right sides by the time, what can obtain the 26%-29% ethanol content slightly heats up in a steamer original brandy.
(3) rectifying: will slightly heat up in a steamer the wine kettle formula still kettle of reinjecting, loading amount is the same, and firepower is suitable little, and slowly distillation is pinched heads removal when the wine liquid concentration that steams is reduced to 38 °-44 °, promptly cuts the wine tail, and cut is the citrus original brandy in getting.
(4) store: the citrus original brandy needs in oak barrel the storage ageing through for many years, just can make quality reach ripe perfectly degree.Fresh citrus brandy is loaded in the oak barrel, and ventilation, drying, shady and cool indoor are deposited in sealing, allow its natural aging several years not wait to decades.Or, deposit certain hour under certain condition with in oak wood shavings or a certain amount of adding citrus of the oak powder original brandy.
(5) once allocate, the allotment of storage, secondary: brandy is through after the storage of certain hour, need through allotment, both different brandy had been mixed in proportion and blent, in the hope of mannerism once, also need carry out blending simultaneously, adjust ethanol content with softening water,, transfer sugar with syrup with the fried sugar toning.Citrus brandy through allocating carries out the secondary allotment more again through the storage of oak barrel short period of time.
(6) freezing and filtering, dress wine: through the citrus brandy of secondary allotment, after freezing and filtering, bottling are finished product citrus brandy.
The invention has the advantages that it is serial citrus wines such as raw material processing citrus brandy with Citrus such as satsuma oranges, enlarged the Application Areas of citrus, the processing of citrus is stepped on a new stage, increase the added value of citrus, improve the economic benefit of tangerine farming.
Produce citrus brandy with the method for indication of the present invention and detect through related detection department, its physics and chemistry and sanitary index meet quality standard, and product is limpid transparent, do not have precipitation, and no suspended substance has harmonious citrus fruital, and is pure and mild agreeable to the taste.Citrus fermented wine has the natural colored and the fruital of citrus, and clear does not have precipitation, no suspended substance, and sour-sweet coordination, plentiful mellow, the typical style of citrus wine is arranged.
Embodiment:
Embodiment 1
Produce the 1100L citrus fermented wine
1, raw material: commercially available satsuma orange, with in, late-maturing for well, select fresh, moisture foot, fruit body that sugared peracid is low, amount to 2620kg.
2, bacterial classification: citrus wine special yeast (this laboratory collection)
3, technical process:
Fresh citrus through sorting, wash fruit, the full fruit squazzer of FMC squeezes the juice, centrifugal, add the 100mg/L potassium metabisulfite and pectase preparation about 3/10000ths leave standstill clarification 24-48h, draw supernatant liquor (precipitation part filter cleaner), adjust saccharic acid SO
2, 18 ℃-25 ℃ fermentations about 6 days, fall 10 ℃ in bucket, secondary fermentation about 7 days, add 10%101 glue 0.2-0.3%, clarification 24-48h, through diatomite filtration, keep 70-100mg/L SO
2Ageing 10-12 ℃ 2 months, change bucket, add sugar, acid, tangerine peel and alcohol are transferred taste, again through freezing diatomite filtration, sterilization (75 ℃ 10 minutes or 121 ℃, 2-3 "), bottle finished product.
4, technical essential explanation:
(1) raw material: orange is weighed, and surveying its crushing juice rate is 42%, and to record its pol be 9.0 ° of BX, and total acid is 0.81%.
(2) squeeze the juice: clean citrus fruit, adopt the full fruit squazzer of FMC to squeeze the juice, get the part tangerine peel and be used for infusion tangerine peel cordiale essence.
(3) clarification before the fermentation: citrus juice adds pectase preparation 3/10000ths, amounts to 330ml, and potassium metabisulfite is pressed 100mg/L and calculated, and adds 110g altogether, time 24-48 hour.
(4) adjust saccharic acid SO
2: adjust the back for 22 ° of BX of pol (sugaring for the first time is 130kg to 19 ° of BX), carry out sugaring second time one day after, about 60kg in the fermentation peak period), acid is 0.83%, total SO
2Be 70～76mg/L.
(5) fermentation: add 3% yeast juice inoculation fermentation, the time is 18-25 ℃, about 6 days, reduces to 1 ° of BX to pol and finishes main ferment.
(6) back ferment: the bucket that falls is removed the wine pin, and the bottling amount is full as far as possible, and 10 ℃ of temperature are about 7 days time.
(7) clarification: after the back ferment finishes,, need virgin rubber 330g altogether, left standstill 48 hours, filter clarification with glue 0.3% under 10% glue.
(8) transfer sugar: the dry type citrus wine residual sugar that fermentation is made is 0.375%, and sugaring to 1.0% is a half-dry type respectively, and sugaring to 4.0% is a semi-sweet, and sugaring to 6.0% is sweet type.
(9) production of tangerine peel essence and allotment: clean earlier tangerine peel, converted edible ethanol, tangerine peel and 50 ° of edible ethanol ratios are 1: 3, soak 24 hours, filter, and get golden yellow limpid alcohol, add 2-3% during blending, with the reality trial test and decide.
(10) yeast juice is cultivated:
The first order seed inoculation culture is that secondary seed 1 * 4L, inoculation culture are three grades of seed 8 * 4L, fermentation 1100L.
The utensil of each splendid attire orange juice must strict in advance sterilization.
Cultivating, transfer pol with orange juice is 12-13 ° of BX, and the acid nature adds the 100mg/L potassium metabisulfite.
Embodiment 2
Produce the former wine juice of citrus brandy
1, the former wine of citrus brandy is that embodiment 1 is seen in the processing of dry type citrus wine.
2, with dry type citrus wine (the former wine of citrus brandy), through simple distillation, essence distill, the citrus original brandy, through storage, preparation, filtration, ageing, allotment, freezing, filter, check, bottle, the finished product citrus brandy.
3, technology point explanation: the technological operation main points are ditto introduced, and press the former wine of 800L citrus brandy and calculate, and can get about 41 ° of about 260L of finished product citrus brandy.The wine degree that it finally reaches is decided according to consumption habit.
Claims (2)
1, the working method of citrus brandy, its processing sequence is: the citrus fruit after sorting, the washing is squeezed the juice, and fruit juice is centrifugal, adds polygalacturonase 0.001%-0.08% and potassium metabisulfite or sulfurous acid and keeps SO
2Concentration leaves standstill clarification 1-2 days at 60-120ml/L, gets supernatant liquor again and adjusts saccharic acid SO
2, under 16-25 ℃ of temperature low temperature fermentation 3-5 days, fall bucket, secondary fermentation 6-8 days, it is characterized in that, obtain the former wine of citrus brandy after the fermentation, carry out following technology again:
(1) simple distillation is packed the former wine of brandy in the kettle formula still kettle into, loading amount be pot hold 4/5, straight run distillation is cut the wine tail when ethanol content of distillate is for 1.5%-2.5% by the time, what obtain the 26%-29% ethanol content slightly heats up in a steamer original brandy;
(2) the original brandy kettle formula still kettle of reinjecting will be slightly heated up in a steamer in smart distillation, loading amount be pot hold 4/5, slowly distillation is pinched heads removal when the wine liquid concentration that steams is reduced to 38 °-44 °, promptly cuts the wine tail, gets citrus brandy;
(3) store, fresh citrus brandy is loaded in the oak barrel, ventilation, drying, shady and cool indoor are deposited in sealing, allow its natural aging several years to decades;
(4) once allocate, the allotment of storage, secondary; Allotment is different brandy to be mixed blend, and carries out blending simultaneously, adjusts ethanol content with softening water, with the fried sugar toning, transfers sugar with syrup, stores through the oak barrel short period of time through the citrus brandy of allotment again, carries out the secondary allotment;
(5) freezing and filtering, dress wine.
2, according to the method for claim 1 indication, it is characterized in that working as fermentation finished thoroughly1, the former wine residual sugar of brandy is below 0.4%, and volatile acid is below 0.05%, and total acid distills when 0.7-0.8g/100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001132199A CN1177029C (en) | 2000-01-12 | 2000-01-12 | Processing method of citrus fermented wine and citrus brandy |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001132199A CN1177029C (en) | 2000-01-12 | 2000-01-12 | Processing method of citrus fermented wine and citrus brandy |
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| CN1303919A CN1303919A (en) | 2001-07-18 |
| CN1177029C true CN1177029C (en) | 2004-11-24 |
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| CN106434150A (en) * | 2016-11-23 | 2017-02-22 | 广东省九江酒厂有限公司 | Production method for improving flavor of orange wine and shortening manufacturing period and orange wine |
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-
2000
- 2000-01-12 CN CNB001132199A patent/CN1177029C/en not_active Expired - Lifetime
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